My Thermometer sucks

Ive made a few lousy all grain batches lately. Really thin and watery, and I couldnt figure out why. My last batch I went back to extract and it was fairly decent. I tried to figure out why those AG batches sucked so much so I started reviewing my process, nothing had really changed. Then I remembered I had bought a digital thermometer. I attempted to calibrate it using an oldschool thermometer. Looks like its reading about 6 degrees high. So Im guessing I was mashing at 145ish. Crap. Back to the old thermometer and hopefully better beer.

Yeah, it sucks that something so important in the process is often times incorrect when you go the cheap route.

I always use the "old school" lab thermometers to verify mash temps.

It wasnt really a cheap thermometer, but was digital. I will be going back to the ones I know work. Or at least have a couple of thermometers around to verify with.